My Mum’s Amazing Chilli Con Carne

Here it is, the recipe for my mums chilli con carne – arguably the best of all ‘mum chilli’s’ around the country. Remember those days as a child, going to your friends houses for tea and being served up watery brown mince with a hint of heat? Well don’t be that mum – use this recipe!!

Chilli is so simple and easy to make, plus, you don’t have to be strict on timings, I find that the longer it simmers away on a low heat, the better it tastes.

Ingredients, serves 2 -3

• Beef mince – (I used ground steak mince for a better texture but any will do)
• Smoked Paprika
• Tinned tomatoes
• Tomato Puree
• Red chilli diced
• 2 cloves of garlic crushed
• 1 onion diced finely
• Tinned Kidney Beans
• 1 Green pepper cut into chunks
• 1 Bay leaf
• Beef oxo cube   

Method:

Fry the onion and garlic for a few minutes over a medium heat until softened.
• Add a bay leaf and sprinkle a tsp of smoked paprika over the mixture and stir in.
• Add the minced beef and fry for around 5 minutes until the beef is starting to brown. Crumble an oxo cube over the beef and stir in.
• Add the green pepper chunks and chilli at this stage. I prefer to add the chilli later than the onions and garlic as I think it retains its heat and flavour. 
• Add a tin of tomatoes and break them up in the pan. Allow to simmer for around 10 mins and then stir in the tomato puree.
• Leave to simmer on a very low heat for 15 mins – actually, the longer you leave it, the better the flavour.
• Shortly before serving, add the drained Kidney Beans – they just need to soften slightly and warm through.
• Serve with rice and if you have it, a dollop of soured cream.

Stirring with one of my African salad tongs.. nothing like a giraffe to perk up your stirring!

The finished thing.. soooo good!